Parmesan and poppyseed straws
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20 (makes 20)
Time to make:
25 mins (Hands-on time: 15 mins, Cooking time: 10 mins), plus 10 mins chilling
$0.17 per serve
(at time of publication)
Full ingredients list:
- 1 1/4 cups gluten-free plain flour
- 1/4 teaspoon cayenne pepper (optional)
- 75g reduced-fat table spread
- 1 egg yolk
- 1 egg, lightly beaten, to glaze
- 4 tablespoons grated parmesan
- 1 tablespoon poppyseeds
- 1 tablespoon caraway seeds
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190°C. Line a large baking tray with baking paper. Place flour and cayenne pepper (if using) in a large bowl. Rub table spread into flour by hand until mixture resembles coarse breadcrumbs.
Step 2 Place egg yolk in a small bowl; combine with 3–4 tablespoons cold water. Add egg mixture to breadcrumbs and stir until a soft dough forms. Flour hands lightly and knead dough for 1–2 minutes, forming a smooth ball.
Step 3 Put dough between 2 sheets of baking paper and roll into a 20cm x 30cm rectangle. Brush dough with beaten egg; sprinkle with parmesan, poppyseeds and caraway seeds. Press cheese and seeds lightly into dough with the back of a spoon.
Step 4 Cut dough in half widthways. Cut each half into 10 long strips with a sharp knife. Lay strips on prepared baking tray and place in fridge to chill for 10 minutes.
Step 5 Transfer tray to oven; bake for 8–10 minutes, or until straws are golden. Leave straws on tray to cool for 5 minutes; transfer to a wire rack to cool and serve.
Dip these straws into salsa, relish or reduced-fat hommous.
About this recipe
First published: June 2015